BAUERNFRüHSTüCK: [Farmer's Breakfast] [OKTOBERFEST COOKBOOK]
6 slices bacon
1 tablespoon butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 teaspoon salt
freshly ground black pepper
1/4 cup milk
METHOD:
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
MY WENK:
Sit bietjie gesnyde green pepper ook by.
BRöTCHEN: [DINNER ROLLS] [OCKOBERFEST COOKBOOK]
2½ to 3 cups flour
1 package active dry yeast
1 tsp. sugar
1 tsp. salt
1 tsp. oil
1 cup warm water
1 egg white
METHOD:
Pour 2½ cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time.
Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.
Turn dough out on counter top and knead until smooth. Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3" apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1teaspoon water with a fork until frothy and brush on the rolls.
Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.
MY WENK:
Maak baie, dis heerlik en verslawend!
KAROTTEN IM BIER: [CARROTS IN BEER] [OKTOBERFEST COOKBOOK]
4 Carrots; large
1 cup. Dark beer; any brand
1 tsp. Sugar
1 tbsp. Butter
¼tsp. Salt
METHOD:
Peel and slice carrots into long, thin slices. Melt butter in medium−size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar.
Cook for another 2 minutes and serve hot.
KNACKWURST WITH SAUERKRAUT:[OKTOBERFEST COOKBOOK]
1/3 cup chopped onion
2 slices cooked bacon, cut
1 cup beer
1 cup water
2 tablespoons cornstarch
2 tablespoons coarse−grain brown mustard
2 tablespoons molasses
2 teaspoons caraway seed
½ teaspoon ground allspice
¼teaspoon pepper
1 large rutabaga, peeled & cut into 1" cubes
1 pound fully cooked knockwurst, bias−sliced into 2− to 2½−inch pieces
2 medium cooking apples, cored and cut into 8 wedges each
1 16−ounce can sauerkraut, drained and rinsed
METHOD:
In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2−cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir util thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.
MY WENK:
Bedien saam met gebakte aartappelblokkies of opgekookte aatappels of met ‘n lang hotdogbun en mosterdsous. FLIPPEN LEKKER!
6 slices bacon
1 tablespoon butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 teaspoon salt
freshly ground black pepper
1/4 cup milk
METHOD:
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
MY WENK:
Sit bietjie gesnyde green pepper ook by.
BRöTCHEN: [DINNER ROLLS] [OCKOBERFEST COOKBOOK]
2½ to 3 cups flour
1 package active dry yeast
1 tsp. sugar
1 tsp. salt
1 tsp. oil
1 cup warm water
1 egg white
METHOD:
Pour 2½ cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time.
Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.
Turn dough out on counter top and knead until smooth. Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3" apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1teaspoon water with a fork until frothy and brush on the rolls.
Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.
MY WENK:
Maak baie, dis heerlik en verslawend!
KAROTTEN IM BIER: [CARROTS IN BEER] [OKTOBERFEST COOKBOOK]
4 Carrots; large
1 cup. Dark beer; any brand
1 tsp. Sugar
1 tbsp. Butter
¼tsp. Salt
METHOD:
Peel and slice carrots into long, thin slices. Melt butter in medium−size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar.
Cook for another 2 minutes and serve hot.
KNACKWURST WITH SAUERKRAUT:[OKTOBERFEST COOKBOOK]
1/3 cup chopped onion
2 slices cooked bacon, cut
1 cup beer
1 cup water
2 tablespoons cornstarch
2 tablespoons coarse−grain brown mustard
2 tablespoons molasses
2 teaspoons caraway seed
½ teaspoon ground allspice
¼teaspoon pepper
1 large rutabaga, peeled & cut into 1" cubes
1 pound fully cooked knockwurst, bias−sliced into 2− to 2½−inch pieces
2 medium cooking apples, cored and cut into 8 wedges each
1 16−ounce can sauerkraut, drained and rinsed
METHOD:
In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2−cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir util thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.
MY WENK:
Bedien saam met gebakte aartappelblokkies of opgekookte aatappels of met ‘n lang hotdogbun en mosterdsous. FLIPPEN LEKKER!